Chili Crisp Salmon Sheet Pan
This Chili Crisp Salmon is one of my favorite ways to use that prep. It’s fresh, packed with protein, loaded with veggies, and honestly feels like something you’d order at a restaurant.
Ingredients
- 4 salmon fillets I used my Chili Crisp Marinade on them
- 1 large head broccoli cut into florets
- 1 red bell pepper sliced
- 1 zucchini sliced into half moons
- 1 cup shelled edamame
- 1 tablespoon olive oil
- Salt and pepper
Let's Make It
- When you’re ready to cook dinner, preheat your oven to 425°F.
- Toss the vegetables with olive oil, salt, and pepper and spread them onto a large sheet pan.
- Nestle the marinated salmon between the vegetables and spoon any remaining marinade over the top.
- Bake for 12–15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
- Serve over jasmine rice or enjoy just as it is.